QUICK TREATMENTS: Bits of Dough
PIZZA DOUGH SCRAPS
Hummus chips or breading from pizza dough
“Whenever I have leftover pieces of pizza dough that I am not going to use, I roll them out really thinly, brush them with olive oil and throw on some sesame seeds. I put it on a sheet pan and bake it slowly at 300–325 degrees for about 30-45 minutes to evaporate all the water. After baking, I break it into chips, and everybody likes these chips with hummus for a snack!” (Source: Chef Jacquy Pfeiffer, French Pastry School, Chicago)
PIE DOUGH SCRAPS
Seasoned bread crumbs from un-sweetened pie crust
“Any unused (un-sweetened) pie crust you can bake in the oven you can turn into bread crumbs. If you want, you can season the dough with sesame seeds, cumin seeds, or poppy seeds and then bake it. Pound the baked crust to make breading for a veal cutlet or fish. Coat your fish with flour, then egg batter and finally dip it into your breadcrumbs before baking your fish.” (Source: Chef Jacquy Pfeiffer, French Pastry School, Chicago)
CAKE DOUGH SCRAPS
Sheet cake scraps into trifle crust
“For presentation, we cut circles out of a sheet cake we had just baked, and we were left with extra pieces which we saved and put into trifles as a cheesecake crust – in lieu of a graham cracker product. We put the sheet cake leftovers in the freezer, then layered them with pastry cream and fruit.” (Source: Chef Jodi Janisse, Café Soeurette, Milwaukee)
COOKIE DOUGH SCRAPS
Cookie vermicelli
“Whenever I have cookie dough left, I put it in a meat grinder so it comes out like vermicelli. I put it on a sheet tray and freeze it. Then I break it apart and bake it in the oven at 325 degrees for 30 minutes. When it is completely cold I put it in an airtight bag, and keep it in the freezer to sprinkle over ice cream. It’s great with a little berry sauce like what we made from those berry expendable edibles!” (Source: Chef Jacquy Pfeiffer, French Pastry School, Chicago)
